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Maraschino Cherries

 ----- Original Message ----- 
  From: Spencer 
  To: phaedrus
  Sent: Monday, June 16, 2003 2:53 PM
  Subject: maraschino cherries


  I have a huge cherry tree in my back yard, and I was wondering if it is possible to do 
  or bottle hommade maraschino cherries.  What kind of recipie would I use, and do I need 
  to use a specific type of cherry?  



Hello Laurel,

Well, the ones used to make commercial "maraschino cherries" are usually Royal Anne cherries, but you can use the process with any kind of cherry. The real, original "Maraschino Cherries" were made in Italy using Marasca cherries and Maraschino cherry liqueur. However, now Royal Annes are used and they're just pitted and macerated and packed in a sugar syrup with a little almond flavoring and red dye. See below for a couple of recipes.


  Maraschino  Cherries

   Ingredients : 
   4 1/2 lbs. pitted royal cherries
   Juice of 1 lemon
   1 oz. almond extract
   1 tsp. alum
   4 1/2 lbs. sugar
   1 oz. red food coloring
   2 tbsp. salt

   Preparation : 
      Soak cherries overnight in 2 quarts ice cold water, salt and
   alum.  Next morning drain cherries and rinse well in ice cold water.
    Combine cherries, 3 cups water, sugar, lemon juice and coloring and
   begin boiling.  Let stand 24 hours. Again bring to boil and let
   stand 24 hours.  Bring to a boil the third time. Add almond extract.
    Seal in jars while hot.  Makes 10 pints.
   Maraschino  Cherries

   Ingredients : 
   4 1/2 lbs. cherries
   2 tbsp. alum
   1 tsp. salt for every qt. water
   9 c. sugar
   3 1/2 c. water
   1 oz. red food coloring
   1 oz. almond food extract
   Juice from 1 lemon

   Preparation : 
      Soak cherries, alum, and 1 teaspoon salt for every quart of
   water.  Soak overnight.  Bring cherries, sugar, and red coloring to
   a boil.  Let cool.  Add lemon and almond and bring to boil again. 

Vinegar Rolls

----- Original Message ----- 
From: "Kerry"
To: phaedrus
Sent: Monday, June 16, 2003 4:30 PM
Subject: Vinegar Rolls

> My grandmother used to make my father's favorite dessert...Vinegar Rolls.
> They were a dough simular to a bisquit dough rolled out into rounds,
> filled with butter & sugar, folded over and baked until golden and crispy. 
> They were served with a vinegar sauce made from water, sugar , vinegar and
> butter (i think). I need measurements. These really are delicious. You put 
> them in dessert bowls and break them up and let the sauce soak in. So good 
> and rich. Thanks for any information you can provide.
> Kerry 

Hi Kerry,

Below are the vinegar rolls recipes that I found.


Vinegar  Rolls

 Ingredients :
 1 c. flour
 1/3 c. oil
 1 tsp. salt
 3 tbsp. milk

 Preparation :
    Mix well.  Roll on floured board until thin.  Spread butter over
 entire crust. Sprinkle sugar on thick all over.  Roll up like jelly
 roll.  Cut about 2" lengths.  Place in pan flat.  Mix 1/2 cup warm
 water, 1/2 cup sugar and 3 tablespoons vinegar.  Pour over crust and
 bake at 350 degrees until brown.
 Vinegar  Rolls

 Ingredients :
 2 c. flour
 1 tsp. salt
 2/3 c. solid white shortening
 1/2 c. very cold water
 6 tbsp. melted butter
 1 c. granulated sugar
 1/2 tsp. cinnamon
Syrup Mixture:
 2 c. sugar
 2 1/2 c. water
 1/4 to 1/2 c. cider vinegar

 Preparation :
    Preheat oven to 400 degrees.  Lightly grease deep 11 x 7 baking
 dish.  For Pastry:  Combine flour and salt in bowl.  Cut in
 shortening until mixture particles are size of small peas.  Add
 water as needed.  Roll dough into thin oblong on floured surface.
 For Filling:  Brush dough with melted butter.  Sprinkle with sugar
 and cinnamon mixture jelly roll style.  Roll dough tightly and slice
 into 1/2 inch thick rounds.  Arrange cut side down in prepared pan.
 Old  Fashioned  Vinegar  Rolls

 Ingredients :
 3/4 c. cider vinegar
 1 1/2 c. water
 1 1/4 c. sugar, divided
 2 c. flour
 1 tbsp. baking powder
 1 tsp. salt
 1/3 c. shortening
 3/4 c. milk
 4 tsp. cinnamon, divided
 4 lbs. butter or margarine, divided

 Preparation :
    Combine vinegar, water, 1 cup sugar, 2 teaspoons cinnamon.  Stir
 over low heat until sugar dissolves.  Cook on medium 20 minutes.
 Meanwhile mix flour, baking powder and salt.  Cut in shortening.
 Stir in milk.  Roll into rectangle 1/4 inch thick.  Combine
 remaining sugar and cinnamon.  Sprinkle over roll and dot with 2
 pounds butter.  Roll and cut like cinnamon rolls.  Place in deep
 baking dish.  Dot with remaining butter.  Pour vinegar mix over.
 Bake at 375 degrees for 30 to 40 minutes.  Serve with cream.

Steamed Hamburgers

  ----- Original Message ----- 
  From: Rhonda 
  To: phaedrus
  Sent: Monday, June 16, 2003 8:33 PM
  Subject: steamers nor steamed hamburgers

  Growing up my mom made steamed hamburgers (I believe she added onions and tomato 
  sauce and maybe garlic)when I make it and brown the ground beef--it's not the same. 
  Also we had a hamburger stand that made "steamers" and I remember the onions and 
  mustard on the bun, made with ground beef.They were great--but was there another 
  method of cooking them?I can't duplicate them. I have never found a recipe.

  thanks much!

Hi Rhonda,

See below for the recipes that I found with those names.


  Steamed Hamburgers w/ Onions & Garlic

  3 lbs lean ground beef
  2 large onions, cut into rings
  Fresh garlic cloves (at least 2), chopped or sliced very thin
  1 stick butter
  Hot Sauce

  In a Dutch oven or roaster, melt butter and sautee 1 large onion and garlic until soft. 
  Season while sauteeing.
  While onion rings and garlic are sauteeing, make 1/4 lb hamburger patties.
  Season and brown patties in skillet or frying pan, and stack on top of sauteed onions.
  Top patties with the other onion, and add 1 cup of water and some hot sauce.
  Cover and let simmer for a couple hours minimum, to absorb the flavor of the onions, 
  garlic and hot sauce.

   Ingredients : 
   2 lb. hamburger
   1/2 env. Lipton onion soup mix
   2 tsp. mustard
   1 c. catsup
   1 tsp. Lawry's seasoning salt

   Preparation : 
      Brown and drain hamburger.  Add remaining ingredients and simmer
   on low for 1 to 2 hours.

Onion Cookies

  ----- Original Message ----- 
  From: clara 
  To: phaedrus
  Sent: Tuesday, June 17, 2003 1:12 PM
  Subject: onion cookies

  I am looking for recipe for a hard cookies made with oil ,poppy seeds and lots of onions.
  This cookie is very dark and aunt used to bake them oh about 60 years ago...
  thank you


Hello Clara,

Could this be it?


  Onion  Cookies

   Ingredients : 
   4 c. flour
   2 tsp. baking powder
   2 1/2 tsp. salt
   1/3 tsp. pepper
   Scant 1/4 lb. shortening
   2 med. onions, diced
   1/3 c. poppy seeds
   2 eggs
   1/2 c. oil
   1/4 c. warm water

   Preparation : 
     Mix the flour with baking powder, salt and pepper.  Cut in the
   shortening and mix to a cornmeal consistency.  Fine-dice the onions,
   and work them and the poppy seeds into the dough.  Combine the eggs
   with oil and warm water and work them into the dough by hand.  Roll
   the dough, about 1/8 inch thick, on waxed paper.  Cut into
   cracker-sized pieces.  Bake in a hot oven (425 degrees) for 10 to 15
   minutes or until the cookies are browned.   

Malt Duck Redux

  ----- Original Message ----- 
  From: Belinda 
  To: phaedrusm 
  Sent: Monday, June 16, 2003 5:24 PM
  Subject: maker/distributor of Malt Duck

  I am hoping you can help me find out who made and who distributed an alcoholic beverage 
  called Malt Duck. It was available in the late '70's and apparently also the early '80's. 
  I'd also like to know if anyone is still making/distributing it, and if so, where I could 
  locate some. I really hope you can help, so far my quest to find this stuff has been in vain.

Hi Belinda,

Malt Duck is no longer made. It was a product of the National Brewing Company, which ceased to exist in 1979.

In 1973 National Brewing closed their Detroit brewing operations. In 1974 there was more bad news as National Brewing close their brewery in Miami to further consolidate operations. In 1976 Carling and National Brewing merged in an attempt to save both companies. In 1979 Carling - National ceases to exist, and is sold to G Heileman Brewing Company of La Crosse. In 1980 the former National Brewing facility (Conkling & O'Donnell Streets in Highlandtown) in Baltimore was closed. In 1996 Heileman was sold to Stroh's of Detroit.

"Malt Duck" was just a mixture of malt liquor and "cold duck". "Cold Duck" is a German wine concoction. It's a blend of pink champagne, red wine, and sugar, with a bit of lemon for garnish. You can buy it, or you can make it. If you want to make it, there's a recipe below.

If you make or buy some cold duck, then you have one of the ingredients of "Malt Duck". Now go buy some malt liquor (Not Colt 45 - that was made by National Brewing, too...) and start mixing and tasting...


  Cold Duck

  Yield: 4 servings
  2 tb Lemon juice
  3 tb Sugar
  1    Lemon
  2 pk Moselle wine
  1 pk Champagne
  Chill wine and champagne.
  Chill glass punch bowl thoroughly in refrigerator or by filling
  with ice.  When cold, dissolve suger in lemon juice in it. Peel
  lemon in spiral, with top of lemon left on.  Rub lemon spiral
  around sides of bowl and leave peel in bowl, hanging top end
  over edge.  Pour wine over peel and let stand in refrigerator,
  15-20 minutes.  Add chilled champagne.
  Serve in glass punch cups, with 1-2 small ice cubes in each cup.
  If you like a greater sparkle, add a glass of club soda.
  This is the original of the now popular bottled wine drink.
  The homemade version is an elegant far cry from the insipid bottled version


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